Author Topic: Questions for vpn recipe.  (Read 236 times)

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Offline berk

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Questions for vpn recipe.
« on: August 03, 2014, 11:22:49 AM »
Hello I have some questions for  vpn recipe.

it comes to this recipe:
Wаter- 1 litre (1000 ml)
Salt -  50-55 grams
Yeast-  3 grams
 Flour - 1.7/1.8 kg (depending on strength)

1.What kind of yeast is best to use?Can I use idy?
2.Can the  dough  ferment in a fridge with temperature  41 F?Or is it better to ferment at room temperature?
3.What is the best temperature for fermentation ? ?


Offline TXCraig1

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Re: Questions for vpn recipe.
« Reply #1 on: August 04, 2014, 12:05:41 AM »
If your fridge is 41F, you have bigger problems than wondering what temp to ferment dough at.
Pizza is not bread.

Offline sub

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Re: Questions for vpn recipe.
« Reply #2 on: August 04, 2014, 01:40:40 AM »
Hi berk,

Hello I have some questions for  vpn recipe.

3.What is the best temperature for fermentation ? ?


65-77F

vera pizza napoletana is made only at room temperature !

1.What kind of yeast is best to use?Can I use idy?



fresh cake yeast, IDY is to hard to weigh corectly for home use.

also try with 1500g of flour, the point of pasta should be soft and a Little sticky.

Quote from Ciro Salvo

Quote
the true Neapolitan pizzaiolo pride themselves on making soft dough as glue that many pizza makers today do not know how to manipulate ... with 1800g you can made bricks, the pizza is ruined from the start.


« Last Edit: August 04, 2014, 04:20:44 AM by sub »


 

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